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Saturday, 28 July 2012


In August, Baby Grub is about to enter the world of toddlerhood, officially. She has shown definite  signs of more confidence, wanting more independence and decision making and is testing her boundaries more and more. Yet she still clings to me when there are strangers about.

I remember not too long ago when Grub was an infant I couldn't wait for her to be more interactive, to discover her personality, to take her on discoveries and adventures and to answer all her questions and curiosities. Looking back, I did enjoy the time I had with baby Grub but I feel as though time is moving too quickly and I'm missing the days of holding a sleeping babe in my arms (who doesn't weigh 13kg), touching her soft skin and smelling that sweet, sweet newborn smell. Don't get me wrong, I LOVE who Grub has become. Shes hilarious, kind, generous, loving, silly, creative and at times is on the cutting edge of fashion.

When I look at her now, I try to hold on to those memories, her pure innocence, the sacredness of the love I felt for a helpless being. I feel its especially important to still hold on to that memory when new challenges arise as children move from newborn, to toddler, to child, teenager and beyond. Shes still just as precious as she was when I first held her in my arms on the day she was born.


Don't you wish life had a pause button or perhaps a rewind function, so you can relive all those fond memories true to their form?

Friday, 27 July 2012

{This moment}

Inspired by Soule MamaA single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.

Cheesy Wholemeal Crackers

I decided to make these because I really couldn't be bothered getting out of my PJs and "quicky" do a supermarket trip with a toddler... plus I wanted to demolish the brie I had waiting in the fridge for me. Not only are these more nutritious and delicious than store bought cheesy crackers, they're fun way to encourage kids to get in the kitchen. You can also make a big batch of them as they freeze well for later.

Ok, before the recipe there are a few tips I've discovered in making these.
  • Make sure you roll out the dough really thin, the thinner the crisper.
  • These babies go from under done to char grilled in a nano second, so watch them!
  • Get creative with cookie cutters, what kids doesn't like animal crackers


1 1/2 cups whole wheat flour
1/2 cup white flour
1/2 tsp sea salt + more for garnish
2 tbs olive oil
2/3 cup water
1 cup cheddar cheese, grated & at room temp

Firstly combine the flours and the sea salt in a large bowl and give them a bit of a mix, just to combine them. Add all the other ingredients to the bowl. Then, either by hand, or using the dough hook on your mixer, knead the dough for 5 minutes until the dough is smooth & well mixed.

Divide the dough in half and set one half aside placing a tea towel over it. Using parchment paper lay down one piece on a clean counter, place the dough half on top and then use another piece of parchment paper on top of the dough. Roll the dough out on the between the sheets, rolling as thin as you can. Pay close attention to getting the middle thin too! I find using this technique, you can get the dough super thin without too much trouble.

Cut the crackers in whatever shape you like and place them on a baking tray with some sort of non stick sheet whether it be parchment of a cookie sheet. Prick each cracker with a fork and for optional flavour, sprinkle the entire tray with sea salt..  If you do sprinkle the crackers with sea salt, gently press the salt into the crackers with your hands.

Bake each tray of crackers at 180c for 15-20 minutes.  Set your timer for 10 minutes and then for every 3-5 minutes after that. Remember, these babies burn!

When lightly browned and crunchy, remove the crackers from the oven. Cool slightly on the tray before using a metal spatula to remove them.
Store in an airtight container for up to 2 weeks. Store crackers longer by freezing them.

Remember if you're making these with kids let them get their hands dirty. Kids LOVE to help and feel like they're contributing. When they're older they could be making meals for you!



Do you make crackers at home? I'd love for you to share recipes :)

Wednesday, 25 July 2012

What matters most

Since I've become a mother I've done a lot of soul searching, but more so in the past year. What matters most about life has become more and more evident to me, family, friends and the simple pleasures that life has to offer. Throughout the life of an average human being, there is always going to be ups and downs. During low times, I try to place my focus on what is good in my life, what lifts me up and into the light again. The one thing that is keeps me strong and focused is my family, my beautiful girl and my darling husband.